Justin Severino, the culinary creative of Morcilla and Salty Pork Bits, likes to share a meal with friends and family such as this Tomato Gazpacho. The magic in the cooking joins the magic of laughter and conversation…and that’s how memories are made.
What is Gazpacho?
Gazpacho is a refreshing and vibrant cold soup, perfect for beating the summer heat. It originates from the southern regions of Spain and Portugal, particularly Andalusia. Traditionally made with raw, blended ingredients, gazpacho boasts a base of ripe tomatoes, cucumbers, bell peppers, garlic, and olive oil. Some recipes incorporate bread for thickening, while others lean into unique ingredients like watermelon or tomatillos.
Tomato Gazpacho Recipe
Tomato Gazpacho Ingredients
- 1 lb heirloom tomatoes, cut into 1-inch chunks
- 1 medium cucumber, sliced thin
- 8 oz roasted piquillo peppers
- 1 shallot, peeled and sliced thin
- 2 garlic cloves, sliced thin
- 2 oz sherry vinegar
- 1 cup croutons or crostini
- 2 tbsp salt
- 4 oz olive oil
Gazpacho Preparation Instructions
- In a large bowl mix all ingredients together except for the olive oil and refrigerate for four hours.
- Blend on high until smooth and then slowly emulsify the olive oil into the blender.
- Adjust seasoning with salt. Serve chilled.
Great Gazpacho Garnishes
Tomato Gazpacho’s beauty lies in its simplicity, but a well-chosen garnish can elevate it from refreshing to truly unforgettable. For a classic touch, dice up some of the same ingredients used in the soup for a pop of color and freshness. Craving something creamy? A dollop of crème fraîche or sour cream adds a touch of richness that complements the tangy tomato base. Or, for a touch of indulgence, you can try crumbled feta cheese or diced avocado for a creamy and salty contrast. And, of course, fresh herbs like chopped basil, chives, or cilantro are another traditional garnish, adding a vibrant green touch.
Wrap Up
For those hot summer days, our Tomato Gazpacho by Justin Severino is the perfect soup to cool you down and leave a memorable taste on your tongue. Experiment with different garnishes to make this soup truly your own and add to the already delicious flavors.
Recipe by Justin Severino / Story by Kylie Thomas / Styling by Rafael Vencio / Photography by Dave Bryce
Subscribe to TABLE Magazine‘s print edition.